Last Activity:06-23-2014 1:00 PM
Posted in thread: earl grey flavor on 10-11-2007 at 08:02 PM
I think an ounce or two at the end of the boil would be noticeable in a five gallon
batch--though it really depends on the amount & type of flavoring hops you use. Lots of people
use orange peel in be...
Posted in thread: earl grey flavor on 10-11-2007 at 05:45 PM
Actually the bergamot in earl grey is not the herb of the same name--it's the extract from a
bitter citrus rind called a bergamot orange. They're italian. I don't know what precisely the
herb tastes l...
Posted in thread: Help me choose my third brew. on 10-10-2007 at 06:06 PM
The stout is roasty, the IPA is hoppy. If you're interested in experimenting with different
kinds of flavors, you could use to try something malty, like a scottish 80 shilling, or maybe a
Posted in thread: Determing the beers life span on 05-25-2007 at 06:25 PM
Most of my middle-gravity beers tend to taste rather stale and astringent after 5 or 6
months--I usually try to keep a few around just to watch 'em die, to learn more about the
process. I think it als...
Posted in thread: What do you think about bottled water? on 05-25-2007 at 04:32 PM
I use the tap for the partial boil, and chilled bottled spring water as well. I've heard that
using distilled water will lead to a flat or bland tasting beers--you need some of those
minerals for the ...
Posted in thread: Farmhouse / Saison on 05-23-2007 at 11:45 AM
I second bonechewer's advice about strisselspalt for the flavoring add. I've brewed two saisons
this spring, one with strisselspalt and one with sorachi ace, and the strisselspalt is spot-on
Posted in thread: another day, another IPA recipe on 05-16-2007 at 08:49 PM
Wow, Alpha King really runs the gamut with the different crystal-type malts--I guess that's
what makes it...complex? Anyway, I might give that a try this summer. Thanks.
Posted in thread: another day, another IPA recipe on 05-15-2007 at 10:54 PM
I'm curious if anyone had any thoughts about this one--particularly my hop selection and
schedule. I'm going for something with a similar body & sweetness to Three Floyd's Alpha King
(which they call ...
Posted in thread: carbing and attentuation question on 05-04-2007 at 09:29 PM
Thanks for the knowledge, folks. I'm guessing that most of my over-carbing issues have been due
to unfinished fermentation, and under-carbing probably due to long aging in the secondary. My
Posted in thread: carbing and attentuation question on 05-04-2007 at 03:21 PM
Here's something I've been wondering about. Should you take into account the attentuation
potential of your yeast when deciding how much priming sugar to use when bottling? It seems
like if you use a ...